Chicken and Sausage Gumbo
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- 1 lb
- andouille sausage, cut into 1/4 inch thick slices
- chicken breasts, boneless and skinless, cut into bite sizes
- vegetable oil
- 1 medium
- onion, chopped
- green bell peppers, chopped
- celery ribs, sliced
- 2 qt
- hot water
- garlic cloves, minced
- bay leaves
- 1 Tbsp
- worcestershire sauce
- 2 tsp
- creole seasoning
- 1/2 tsp
- dried thyme
- 1/2-1 tsp
- hot sauce
- hot cooked rice, cooked in chicken broth
- chopped green onions for garnish
- 2 Tbsp
1Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
2Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
3Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
4Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
5Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
6Return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
7Remove gumbo from heat. Serve over hot cooked rice. Garnish, if desired.